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Five unique recipes for leftover Easter eggs
Published: 4/5/2012 5:31 PM
Last Modified: 4/5/2012 5:32 PM


photo By Christopher Smith

Let’s say your kids talk you into letting them dye two dozen eggs this year for Easter.

You will probably get sick of egg salad.

But there are many other recipes that call for hard boiled eggs.

Here are five that I think would be worth giving a try...

English Muffin Egg Pizzas
4 English-muffins
Olive oil
8 tomato slices
4 hard-cooked eggs, sliced
Grated mozzarella
Oregano
Kosher salt

1.Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts
- From MyRecipes.com


Boiled Egg Dip
6 boiled eggs
¾ cup blue cheese
1/3 cup yogurt
salt and pepper
1. Chop eggs and combine with blue cheese in a food processor or mixer with 1/3 cup yogurt and salt and pepper to taste.
2. Add a couple tablespoons lemon juice if desired. Garnish with green onions. Serve with crackers.


Nigella’s Egg-stuffed Meatloaf
4 eggs
4 onions, 1 pound
5 tablespoons duck fat or butter
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
2 pounds ground beef, preferably organic
2 cups fresh breadcrumbs
10 ounces (approx. 20 slices) bacon
1 large roasting pan
1. Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
2. Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
3. Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
Add the remaining raw egg and mix again before finally adding the breadcrumbs.
4. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
5. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
6. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
- from Food Network, by Nigella Lawson

Cobb Salad with Garlic Vinaigrette
3 eggs
8 slices bacon
1/4 cup olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
kosher salt and black pepper
2 bunches watercress
1 pound cooked large shrimp
1 pint cherry tomatoes, halved
2 avocados, cut into chunks
Directions
1. Place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil.
2. Remove the eggs from heat, cover the saucepan, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and quarter lengthwise.
3. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes.
4. Transfer the bacon to a paper towel-lined plate. Let cool, then break into pieces.
5. In a small bowl, whisk together the oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Arrange the watercress, shrimp, tomatoes, avocados, eggs, and bacon in a large serving bowl and drizzle with the vinaigrette.
- From Real Simple magazine


Country Potato Salad
2 pounds small potatoes, preferably heirloom
1 cup chopped celery
2 ounces smoked ham, sliced into strips
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives, or scallions
2 tablespoons chopped fresh mint, or dill
3/4 cup nonfat buttermilk
1 tablespoon lemon juice
1 tablespoon peanut or canola oil
1/2 teaspoon salt
Freshly ground pepper, to taste
1. Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
2. When the potatoes are cool enough to handle, taste a bit of potato skin—if it’s bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
3. Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.
- From EatingWell.com



Reader Comments 6 Total
DomoArrigato (11 months ago)
Scotch Eggs (traditional English Pub food)

peel the eggs, then wrap ground sausage around them. Roll in flour then dip in egg wash. Cover in bread crumbs, then deep fry until sausage is cooked and bread crumbs are browned. Drain and let cool. Serve with a good stout or ale.
                    
BobInTulsa (11 months ago)
Domo...
Thanks for the info.
I've tried making and baking them with bad results.
So, whenever I have a taste for Scotch Eggs, I go to Kilkenny's.
What do you use for a deep fryer?
How long does it take?
                    
DomoArrigato (11 months ago)
"Bobs in Tulsa" I use a small pan to keep the amount of oil down to a minimum...about 375 degrees for about 5 minutes... Enjoy.
                    
BobInTulsa (10 months ago)
Domo, That makes it easy. I'll give it a try. Thanks.
Thunder196 (11 months ago)
Will try the Boiled Egg Dip.

Country Potato Salad sounds good. I have a recipe close to this one. Is somewhat different. This one I will try.

miss myrtle (11 months ago)
Deviled eggs:

Mustard
pinch of salt
a little mayo
dill relish
top with paparika
6 comments displayed


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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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